During food processing, especially heating, the flavor and color of food change to a great
extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on
the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels …

Drying is an important process that can impart a different flavor to dried fish. The differences
and sources of flavor of semi-dried golden pompano at different drying temperatures (40, 48 …

The aim of this study was to assess the effects of different thermal treatment temperatures on
volatile compounds, lipid oxidation, and the Maillard reaction in water-boiled salted duck. A …

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and
amine groups in food processing and storage. It produces a variety of volatile compound …

Deodorization and umami enhancement are important challenges in promoting and
consuming fish products. The aim of this study was to establish whether exogenous addition …

Browning of some processed fruit products was affected not only by polyphenol oxidation
but also by cell wall polysaccharides (pectin). The study was performed to understand the …

Low-salt shrimp paste, or terasi, is an Indonesian fermented food made from planktonic
shrimp mixed with a low concentration of salt. Since high daily intake of sodium is deemed …

This study employed proline, glucose, and water to prepare natural deep eutectic solvents
(NADES) through heating and stirring. The Maillard reaction was then performed, producing …